Fattoush Salad Recipe with Crispy Pita & Sumac Dressing

Name: Fattoush Salad Recipe with Crispy Pita & Sumac Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 head of romaine lettuce (chopped); 1 cup cherry tomatoes (halved); 4-5 radishes (thinly sliced); 1 cup cucumbers, thinly sliced; 2 green onions (sliced); 1/4 cup fresh parsley (chopped); 1/4 cup fresh mint leaves (chopped); 1/2 cup crumbled feta cheese; 1 pita bread (toasted and broken into pieces); 1 –2 tsp olive oil (to toast the pita); 1 tsp ground sumac; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 1 small shallot (finely minced); 3 tbsp olive oil; 1 tbsp pomegranate molasses (syrup); Salt to taste

fromalecooks.com www.alecooks.com/fattoush-salad-crispy-pita-tangy-dressing

This easy and authentic Fattoush Salad is a refreshing Middle Eastern salad made with crisp romaine, juicy tomatoes, radishes, herbs, crumbled feta, and crunchy toasted pita chips. Tossed in a tangy lemon, sumac, and pomegranate molasses dressing, it’s bright, bold, and full of flavor. Perfect as a side dish or light lunch, and ready in just 20 minutes!

15 min

Mediterranean

Ingredients

Instructions

Toast the Pita:

Oven: Preheat your oven to 375°F (190°C). Brush pita bread with olive oil, sprinkle with sumac, and toast until golden and crispy (about 8–10 minutes). Let cool, then break into bite-sized pieces.
Over the stove: To make toasted pita on the stove, start by tearing one pita bread into bite-sized pieces or triangles. If your pita is thick, split it in half first so the pieces are thinner and crisp up better. Heat 1–2 teaspoons of olive oil in a large skillet over medium heat. Add the pita pieces in a single layer (you may need to work in batches) and cook, stirring occasionally, for about 4–6 minutes or until golden and crispy. While the pita is still warm, sprinkle with a pinch of salt and about 1 teaspoon of ground sumac, then toss to coat. Let the chips cool completely on a paper towel-lined plate—they’ll continue to crisp up as they cool.

Make the Dressing:

In a small bowl or jar, whisk together lemon juice, red wine vinegar, minced shallot, olive oil, pomegranate syrup, and salt. Adjust seasoning to taste.

Assemble the Salad:

In a large bowl, combine chopped lettuce, cherry tomatoes, radishes, green onions, mint, and parsley.

Dress the Salad:

Pour the dressing over the salad and toss well.

Add Feta and Pita:

Gently fold in the crumbled feta and pita chips just before serving to keep them crisp.